Root to Stalk Vegetable Broth

Root to Stalk Vegetable Broth

Homemade broth is one of those things that is SO worth it, but can feel like such an effort. We love this root to stalk broth because you can save up all your vegetable scraps in a non-reactive freezer container and make it when you have an extra hour in the kitchen. Our favorite part about this broth is that you get to use the parts of the vegetable you might normally compost, so it's like making delicious broth for free!


makes approximately 1 gallon broth


3-4 leeks, green parts and ends

1 bunch of carrots, tops and bottoms plus 3 whole carrots (remove large parts of green)

1 zucchini, roughly chopped

1 bunch of celery, tops and bottoms

1 large onion, quartered or 3 onions tops and bottoms

1 handful parsley

1 handful thyme

2 cloves garlic, peeled



Dump your vegetable roots and stalks in a large pot. Fill the pot until the water just about covers the vegetables. (The ratio here is about 4 cups water to 3 cups vegetable scraps). Turn the heat to high and bring to a boil, then turn the heat down and simmer for 40 minutes to an hour.

After the cooking time is up, place a colander over another large pot and strain the broth into the new pot. Season with salt and pepper to taste. The broth will keep in the fridge for up to a week, or freeze for several months.

You can also make this broth with whole celery, carrots, onions and whatever else you have, so if you don't have a stockpile of frozen vegetable scraps, don't feel left out.

Here are some other ideas for vegetable scraps you could use depending on the season: asparagus ends, green bean ends, carrot peels, fennel stalks and bottoms, pea pods, chard and kale stalks, cucumber peels, zucchini peels and ends, dried mushrooms, herb stems such as parsley, oregano, thyme and cilantro


vegetable plate

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